Smoked Pike’s Peak Roast

Smoked Pike’s Peak roast cooked low and slow over hickory wood for the perfect barbecue beef dish. Prepared with a quick paprika and brown sugar dry rub, this easy delicious barbecue dinner is ready in just 2 hours.

Smoked Pike’s Peak Roast

Pike’s Peak roast is an underrated beef cut that deserves some barbecue love. From the lower part of the beef round primal, Pike’s Peak is perfect for slow smoking, allowing the fat to render and infuse the meat with rich, beef flavor.

For the secret ingredient, we’re adding a tasty brown sugar and paprika dry rub to add beautifully balanced flavors. Whether you eat this fresh off the smoker or the next day in roast beef sandwiches, this glorious beef cut is loaded with rich flavor in every bite.

Discover how to smoke Pike’s Peak roast today. Let’s get smoking!

barbecue smoked beef pikes peak roast
Pin
4.75 from 4 votes

Smoked Pike’s Peak Roast

Smoked Pike's Peak roast cooked low and slow over hickory wood for the perfect barbecue beef dish. Prepared with a quick paprika and brown sugar dry rub, this easy delicious barbecue dinner is ready in just 2 hours.
Course Dinner, Main Course
Cuisine American, BBQ
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6

Equipment

  • Hickory wood
  • digital meat thermometer

Ingredients

  • 3 lbs Pike’s Peak roast
  • 2 tbsp olive oil

Dry Rub

  • 2 tbsp brown sugar
  • 1 tbsp ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tbsp kosher salt

Instructions

  • Fire up your smoker to 225°F (107°C). Add hickory wood to coals or wood tray.
  • In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that may form.
  • Drizzle olive oil over the roast, making sure to get all of the sides
  • Cover roast with dry rub, applying liberally and rubbing into the meat. Work it into any crevices or folds along the meat surface.
  • Place the roast on the smoker grates and close the lid. Smoke over indirect heat until internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
  • Let it rest for 10-15 minutes before carving into thin slices and serving

Still hungry? Check out more BBQ posts

porterhouse vs t bone steak differences Porterhouse vs T-Bone [Steak Differences Explained] - Porterhouse and T-bone steaks are two of the world's best prime beef cuts. But which should you choose? Whether you… ...
smoked prime rib recipe Smoked Prime Rib [Barbecue Standing Rib Roast] - Smoked prime rib cooked low and slow in your favorite barbecue smoker or charcoal grill. Trimmed and prepared with a… ...
barbecue smoked beef bottom round roast recipe Smoked Bottom Round Roast [Barbecue Beef, Dry Brine & Wood] - Smoked bottom round roast cooked low and slow over oak wood for the perfect plate of barbecue beef. Prepared with… ...
sous vide beef back ribs Sous Vide Beef Ribs [Easy Water Bath Beef] - Sometimes we can’t reach for the BBQ smoker or grill, but rather than go for the oven there’s another cooking… ...
herb spice beef rib dry rub seasoning Beef Rib Rub - The best beef rib rub for smoked short, beef back, chuck, or plate ribs. Loaded with paprika, cayenne pepper, and… ...

Get BBQ recipes straight to your inbox!

    We respect your privacy and will never spam you. Unsubscribe at anytime.